EASY HOMEMADE SALSA

Even with the little mishap with the food processor, the salsa came out amazingly! The cold sweet tomatoes coupled with the spicy jalapeno and sour lime gave my tongue a lot to think about, in a good way. Dipping a salty tortilla chip into the bowl and taking a bite transported me to my favorite Mexican Restaurant instantly.
I made enough to fill about 2 of these containers.
You will love the fresh taste of making your own salsa. It definitely beats the stuff in the jar. And using the salsa in the jar won’t help you clean your counter tops either! LOL

YOU’LL NEED:

Restaurant Style Salsa
Can (28 Ounce) Whole Tomatoes With Juice
2 Cans (10 Ounce) Rotel (diced Tomatoes And Green Chilies)
1/4 C. Chopped Onion
1 Clove Garlic, Minced
1 Whole Jalapeno, Quartered And Sliced Thin
1/4 Tsp. Sugar
1/4 Tsp. Salt
1/4 Tsp. Ground Cumin
1/2 C. Cilantro (more To Taste!)
1/2 Whole Lime Juice

HOW TO MAKE:

1-Combine whole tomatoes, Rotel, onion, jalapeno, garlic, sugar, salt, cumin, lime juice, and cilantro in a blender or food processor.
2-Pulse until you get the salsa to the consistency you’d like—I do about 10 to 15 pulses.
3-Test seasonings with a tortilla chip and adjust as needed.
4-Refrigerate salsa for at least an hour.
5-Serve with tortilla chips or cheese nachos.

Note: this is a very large batch.
Recommend using a 12-cup food processor, or you can process the ingredients in batches and then mix everything together in a large mixing bowl.

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